Next Post
Mango Kale Chopped Salad with Cilantro Lime Dressing.
This post may contain affiliate links, please see our privacy policy for details.
One Pot Spinach and Sun-Dried Tomato Burrata Pasta. This simple saucy pasta is made in under 30 minutes, uses just one pot, and is a great pantry staple recipe that’s made fresh with plenty of herbs. Made with seasoned olive oil, sun-dried tomatoes, spinach, and creamy melted burrata cheese. Then finish with fresh basil. The perfect quick-cooking pasta that’s great for low-key nights.
Some days just call for super easy, super fast recipes. Monday’s are usually great for those! But in all honesty, I’ve really been leaning hard into simple, easy, no-fuss-style recipes on even more nights of the week. Just like most of you, the thought of spending an hour on dinner is a little cringy.
With the weather warming and more and more sunny days happening, I want quick, yet flavorful. I’ve been making a ton of bowl recipes. They’ve been my favorite for the past month and I have another coming very soon.
But with all the rice bowls and giant salad bowls, I haven’t been turning to pasta dinners quite as much. Which is very unlike me.
But the pasta returned last week and this was our dinner.
I’ve said this before, but my favorite recipes tend to be the ones that I just make and don’t put too much thought or even effort into.
I used what I had on hand and just added things as I went. I know that can be scary for some, but for me, it’s my favorite way to cook!
Here are all the details
Of course, there really aren’t many details because this pasta truly is just that simple. I like to start with the sun-dried tomatoes. I always drain the oil from the jar and use the oil for cooking.
It’s extra virgin olive oil, seasoned with garlic, herbs, and spices. So it’s sure to add additional flavor to any recipe.
I cooked the fresh bell peppers together with shallots, garlic, and a handful of dried Italian herbs. The peppers slowly begin to cook down in the oil, which helps to bring out the natural sweetness of the peppers.
When you feel like the peppers have cooked, the rest is so quick and easy.
Add water right to the pan. Once boiling, mix in your favorite shortcut pasta. I love to use penne, it works really well with this particular dish.
Once the pasta is just about cooked, stir in all the sun-dried tomatoes, the spinach, and some artichokes too.
When everything is combined, break the balls of burrata over the pasta and remove from the heat. Let the cheese sit on the hot pasta for a few minutes to begin getting melty, then gently stir.
The cheese melts into the pasta creating the most delicious dish. It makes the pasta SO GOOD.
And all of this deliciousness will happen in under 30 minutes!
It’s pretty perfect any time of the year since it uses so many pantry staples. But I do love that it ends with fresh spinach and basil. If you’re in a jam, you can of course use frozen spinach and dried basil. Everyone really loves it either way.
I also like to serve this with a big green salad. Keeping it light and fresh for spring…and then soon to be summertime!
Looking for other one-pot recipes? Here are my favorites:
One Pot Stove-Top Mac and Cheese
French Onion Pasta with Crispy Prosciutto
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Spinach and Sun-Dried Tomato Burrata Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 small bell peppers, thinly sliced
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 tablespoons red wine vinegar
- 3 cups baby spinach
- 1 cup marinated artichokes, quartered
- 8 ounces burrata cheese, at room temperature
- fresh basil
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!
What do you consider a serving? A cup? I am counting my calories post baby so I can lose some of the extra lbs and need to be accurate ! Thanks
Hi Kayla,
I would say about 1 1/2 cups is the serving for this dish. Please let me know if you have any other questions, I hope you love this recipe! xT
Made this tonight and it was delicious! I had to substitute the cheese because I couldn’t find the burrata cheese. I used vegan feta and mozzarella. It turned out marvelous! Thanks for sharing!
Hi Tara,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
I have tried a bunch of your recipe’s and really enjoyed them but this was not one. The dill really overpower the whole dish. The sauce was also running/watery. I had to cook my pasta quite a bit longer then you said.
Hi Katherine,
Thanks for making this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed! What kind of pasta did you use? Did you just use 1 teaspoon of dill? Please let me know how I can help! xx
We made this last night for dinner with some garlic bread, and it was delicious. So fresh and lots of veggies!
Hi Maritza,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
This was soooo good. I added mushrooms because I had some I needed to use. Perfect recipe for a cold spring day.
Hey Kristen,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
I made this tonite and the flavor was excellent. Followed the recipe except swapped out walnuts for cashews ( didn’t have any walnuts). I was a bit skeptical because of adding nuts to the sauce- just being honest. But it was a home run!
Hey Wendy,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
Do you drain the water once the noodles are cooked?
Hi Elizabeth,
No need to drain the water:) Please let me know if you have any other questions, I hope you love this recipe! xx
Delicious! Might leave out dill next time, it that’s just not an herb I use often. The cheese made it so creamy and wonderful❤️
Hey Abby,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
So creamy, delicious, and hearty. I made it for a New Year’s dinner I hosted for my family. It was effortless to make and I got so many compliments on it. I highly recommend it!
Hey Fernanda,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Usually love your recipes but this was a no go. Agree with other reviewer, minimum of 15 minutes to cook pasta, had to add 3 more cups of water. The pasta absorbed all that oil and just tainted the dish.
Hi Celeste,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
Im so excited to make this tomorrow but unfortunately I cant find Burrata! (Fingers crossed the last store has it). I have fresh mozzarella and Laughing cow garlic and herb cheese though. Any suggestions? Thank you!
Hey Markie,
I would go ahead and use the fresh mozzarella, that will work well for you! I hope you love this recipe! xT
I made a vegan version of this with Miyoko’s liquid mozzarella—did everything according to directions but then poured into a casserole dish, streamed the cheese on top, and baked for a few minutes to get it lightly browned and cooked through. Oh—didn’t have red wine vinegar so just skipped that! It was excellent! I might try adding chickpeas next time for extra protein and resulting in more leftovers since it is a bit oil-heavy to have a huge portion.
Hey Lauren,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
This was delicious! I loved all of the veggies that this dish had and that I only had to use one pot for the whole meal. I highly recommend! Thank you for sharing!
Hey Lindsay,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
So good and easy to make
Hey Kayla,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
I made this last night and it was very tasty! I think next time I’d leave out the dill (personal preference) and I did find it took a fair amount longer to cook the noodles than 7 min (at least 15). Other than that I loved that it was full of veggies, only took one pot, and came together quite quickly!
Hi Lisa,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx